Fritatta Three Ways

The chickens have announced the arrival of spring with about fifty-thousand eggs. We’re averaging 4-5 eggs a day, which means the pressure is on to eat all those gems up. My favorite go-to recipe for any meal is a delicious frittata using any other ingredients I have on hand.

I love frittatas because they are quick to make – about fifteen minutes start to finish – and incredibly versatile. I start with a basic frittata recipe, originally based on Alice Water’s version from The Art of Simple Food, and improvise from there. At Juniper’s second birthday I whipped up three variations for a fantastic spring brunch.

Traditional

Red bell pepper, sliced thick

Sun-dried tomatoes packed in oil, drained

Sweet onion, like Walla Wallas, sliced

Mozzarella cheese, shredded

You know those kids who don’t like to eat anything “green” or those adults who claim they don’t like vegetables? Those guys love this version! The veggies are on the sweet side and the cheese makes you think you’re eating something not-so-healthy. Replace the regular onion with sweet onion, mix in the tomatoes and red peppers in step two and sprinkly the cheese on top right before it goes in the oven.

Spring time

Asparagus, chopped in 2″ pieces

Onions, sliced

Garlic cloves, minced, or spring garlic whips, chopped

This version is about those delicate springtime flavors – fresh asparagus, mild spring onions and mild spring garlic. The eggs are really a backdrop to the star of the show, which is the asparagus. Saute the asparagus in step two for just a couple minutes, as this tastes best when the asparagus is still crisp when the frittata sets at the end.

Super Savory

Swiss chard, stems and leaves separated and chopped

Bacon, cut into 1″ pieces

What is it about the combination of dark, leafy greens and rich, smokey bacon? It’s just a match made in heaven. Cook the bacon until it’s just starting to turn light brown, then set aside. Leave 1-2 T of bacon grease in the pan when you start step one. Mix the bacon into the bowl in step four.

In addition to frittatas, I am taking a couple hard-boiled eggs to work every day as a protein-rich afternoon snack. I’m also working out a regular trade with friends and family – a dozen eggs for garden bulbs, sewing help, vintage treasures.

Is your flock laying yet? How are you working your way through all those eggs? Tell me about it in the comments below!

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Hello homesteader! I'm Renee Wilkinson and this is where I've chronicled my adventures in homesteading since 2007. Here you will find 1,000+posts on modern homestead projects, edible landscape design and the occasional life update. Read More…